The Better Butter Chicken |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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A healthier rendition of the popular Indian dish, that doesn't use gobs of butter and tons of heavy cream. Adapted from Eat, Shrink & Be Merry! Ingredients:
2 tablespoons butter |
1 cup chopped onion |
2 teaspoons minced garlic |
1 tablespoon grated gingerroot |
1 teaspoon chili powder |
1/2 teaspoon ground turmeric |
1/4 teaspoon ground cinnamon |
1 (19 ounce) can crushed tomatoes, undrained |
2 tablespoons tomato paste |
1 tablespoon brown sugar |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 whole rotisserie-cooked chicken, skin removed and meat cut up |
1/3 cup light cream (5%) |
1/4 cup light sour cream or 1/4 cup light plain yogurt |
1 tablespoon minced fresh cilantro |
hot cooked basmati rice (optional) |
Directions:
1. Melt butter in a deep, 10-inch skillet over medium heat; add onions and garlic; cook slowly, stirring often, until onions are tender - about five minutes.
2. Add gingerroot, chili powder, turmeric and cinnamon; cook one more minute.
3. Add undrained tomatoes, tomato paste, brown sugar, salt and pepper; reduce heat to low; cover and simmer for 10 minutes, stirring occasionally.
4. Add cut-up chicken, cream and sour cream; simmer, uncovered, for five more minutes.
5. Remove from heat and stir in cilantro; serve over hot basmati rice, if desired.
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